This is what I’ve been doing lately. Almost every day, because of “This is the best bread ever mum”! And because the little one is so right. It’s good, no doubt about that but when I think about the best part of this story it has to be the simplicity of making and baking this bread.
But this is not a short story. There is a history behind bread making in my life. I had a thing for bread a while ago. I mean a real thing. Since I was the main baker in the house, I decided that we deserve the best that some flour, water and a bit of a leaven can produce. We are not going to buy bread as I will make it. How hard could that be? Well I can tell you that wasn’t really an easy journey, because the first steps in baking such a delicate thing were quite clumsy. But thanks to the big smile on my husband’s face, every time he tasted the bread I baked (and I could not love him more for that, because only the strongest in their hearts (and teeth) could have survived those beginnings), here we are just about to talk about the ultimate success of home baked bread!
I was so young and enthusiastic back then and you know what – that’s fine. We were in a moment of our lives where everything had to be purified. And I kept everything clean, I had to, I was that person. Then again a few years down the road, a bit of a dust on the shelves and home delivered pizza (with a goat cheese and rucola toping) were more than acceptable.
However the baby needed to be born. The baby who didn’t sleep for the whole first year of his life! So instead of losing my mind completely, I’ve decided to refocus and let the idea of home baking bread become invisible to me like the above mentioned dust on the shelves. I had no time for slow baking – besides, babies don’t eat bread, right? So honestly I had a break from baking bread, but life makes mysterious rounds and so here we are back to my first sentence in this story where the baby became a little curious boy who was helped his mama to make and bake bread – again.
Spelt bread with goat cheese toping
500 gr white Spelt flour
2 tablespoons wholemeal Spelt flour
2 teaspoons dry yeast
1 1/2 teaspoons sea salt
1/2 teaspoon sugar
350 ml warm water
2 tablespoons olive oil
1 egg white
1 tablespoon sesame seed
1 tablespoon black sesame seed
For goat cheese spread:
200 gr goat feta
2 tablespoon goat yoghurt
diced fresh chilli pepper to taste
sea salt and pepper to taste
1 teaspoon choped chives
1/2 lemon zest
scallions and black sesame seed to decorate
Mix white Spelt flour, 1 teaspoon sea salt, sugar and yeast in a large mixing bowl. Make a well in the middle and pour in the water. Mix gently with a wooden spoon and add olive oil. Now use your hands to make a dough. Work on it until smooth, approximately for 5 minutes.
Sprinkle wholemeal flour on your working surface and do the same with sea salt. Roll your dough in it and transfer to a clean, again flour dusted bowl and leave to rise for an hour. Kneed gently just a few times before transferring to the refrigerator and leave overnight.
Once you are ready, take the dough from the refrigerator and transfer to a baking tin lined with baking paper. Score the top of the dough with a sharp knife and leave for an hour to rest and slightly rise. Brush with lightly mixed egg whites and sprinkle with sesame seeds just before baking. Bake for 45-50 minutes on 180C. Leave to cool before cutting.
Goat cheese spread can be mixed a day in advance. Mix all ingredients, exept scallions using fork and decorate with scallions and sprinkle with black sesame seed just before serving. I served it at dinner party just a few days ago with home marinated olives. Yum!